Tour Details

Durations : 9 Night / 10 Days

This Turk Greek Odyssey is going to sweep you off you feet with some great surprises including 3 incredible sightseeing tours - to Argolis, Cap Sounion, and Istanbul - a cruise ride, and many other goodies including stay in comfortable hotels, transfers in AC vehicle and delectable meals (as per itinerary). This holiday promises the best of Turkey and Greece. So book today and enjoy!

Tour Itinerary

DAY 1:Arrival In Athens
Upon arrival in Athens, meet our representative and transfer to your hotel. In the evening enjoy Athens by Night tour with dinner and folk show. Drinks at the tavern are not included in the price.
Meals: Dinner

DAY 2:Athens
Post breakfast, proceed for a city tour of Athens. Depart for Panathinaikos Stadium where the first Olympic Games took place in 1896 (short stop). Pass by the Prime Minister's residence, Ex-Royal Palace (guarded by colourful Evzones), Zappion (Conference and Exhibition Hall). Then proceed to the Roman Temple of Olympian Zeus. Also pass by National Garden, Hadrian's Church, Parliament, Tomb of the Unknown soldier, Schlieman' s House (Nomismatic Museum), Catholic Cathedral, Academy, University, National Library, Old Parliament, Constitution Square, Russian Orthodox Church, and finally Acropolis. Continue the guided tour of Athens and your museum tour with a pleasant short walk passing by Herodion and Dionysos Theatre, in order to arrive at the new ACROPOLIS museum. Enjoy the evening is at leisure. Have a comfortable overnight stay at the hotel.
Meals: Breakfast

DAY 3:Athens
After breakfast, proceed to the Piraeus port for a 1-day cruise to three islands - Aegina, Poros, and Hydra - with lunch on board. Sail for the island of Aegina (optional visit to the famous Temple of Athena Aphaia) and cruise through the straits to Poros. Enjoy lunch onboard and then move on to Hydra (enjoy some time at leisure for shopping and swimming). Sail back to Trocadero Harbour and transfer by bus to Athens.
Meals: Breakfast & lunch

DAY 4:Athens | Argolis Tour
After lunch proceed for a full-day Argolis Tour via the coastal national highway for the Corinth Canal (short stop). Drive to Mycenae and visit the archaeological site, which was home to the kingdom of mythical Agamemnon. Visit the Palace, the Lionesses Gate and the Tomb of Agamemnon. Before lunch, take an optional stop in a pottery factory. After lunch proceed to Nauplia, the first capital of modern Greece with its Venetian fortress of Palamidi and the fortified islet of Bourtzi (short stop). Continue to Epidaurus and visit the ancient theatre. This UNESCO'S World Heritage Site is reputed to be the birthplace of Apollo's son Asklepios, the healer, and was a celebrated healing center of the classical world. Enjoy the rest of the evening is at leisure. Have a comfortable overnight stay at the hotel.
Meals: Breakfast & lunch

DAY 5:Athens
After breakfast, depart for a wonderful drive along the scenic coastal road which offers a splendid view of the Saronic Gulf, passing through some of Athens most beautiful suburbs (Glyfada, Vouliagmeni, and Varkiza) to Cape Sounion, where you will visit the 5th century B.C. Temple Of Poseidon, offering one of the most breathtaking panoramic views in the world. On a clear day, you can see at least seven islands. The precipice is a sheer 197 foot drop to the sea.
Meals: Breakfast

DAY 6: Athens
Today, explore the beautiful city of Athens on your own.
Meals: Breakfast

DAY 7:Athens - Istanbul
Enjoy breakfast in the hotel. Transfer to the airport to board a flight to Istanbul. On arrival in Istanbul, take a transfer to the hotel. In the afternoon set out on a cruise along the Bosphorus, the winding strait separating Europe & Asia. Along the shores enjoy a delightful mixture of the past and the present, as well as the grand splendour and quaint beauty of the ancient wooden villas, palaces of marble, fortresses and small fishing villages and later visit the Spice Market. Enjoy a comfortable overnight stay at the hotel.
Meals: Breakfast

DAY 8:Istanbul
In the morning visit Byzantine Hippodrome, in which stand the obelisk brought from Egypt by Theodosius and the Serpent Column taken from Delphi by Constantine. See Blue Mosque, which has six minarets and a middle dome of 109 feet and Grand Covered Bazaar (closed on Sundays) dating back to 15th century. It covers over 4,000 shops under one roof. Spend the afternoon at leisure. If desired you can take a drop at the Bazaar, and later return to the hotels on their own. Enjoy a comfortable overnight stay at the hotel.
Meals: Breakfast

DAY 9: Istanbul
After enjoying a hearty breakfast at the hotel, spend the day at leisure. Enjoy a comfortable overnight stay at the hotel.
Meals: Breakfast

DAY 10:Departure
After enjoying a hearty breakfast at the hotel, spend the day at leisure and later transfer to the airport for the return flight.
Meals: Breakfast

ATHENS
The capital of Greece, Athens is the birthplace of western civilization, and was founded over 3,500 years ago. It, not surprisingly, has an unbelievable number of historical monuments and edifices. In fact, it is a city so seeped in history, the very air you breathe here, laden with the staggering weight of millennia, makes you believe you are back in the ancient world. It is almost impossible to list all the monuments in the city, so here are the most notable, and world famous ones. The Acropolis, the Parthenon, the Statue of Athena, Academy of Athens, Temple of Olympian Zeus, the Arch of Hadrian, and the Choragic Monument of Lysicrates. Also visit the Greek Parliament. Some of the best archaeological museums in the world are also in Athens, namely the National Archaeological Museum, the Cycladic Museum, the Epigraphic Museum, and the Byzantine Museum. Visitors must also try the great Greek food. The views from Lycabettus Hill and Areopagus are worth the climb, letting your eyes sweep over in a single glance one of the most ancient cities in the world.

ISTANBUL
Famous the world over for its vibrant amalgamation of cultures, former Constantinople is the pride of Byzantium, that's located on both sides of the Bosphorus, the narrow strait between the Black Sea and the Marmara Sea.

The centre of the old world, Istanbul is an important metropolis famous for its historic monuments and charming natural beauty. The only city in the world that spreads across two continents - Europe and Asia, demarcated by the famous Bosporus! With almost 2500 years to its credit, this beautiful Byzantine city has a rich eventful history. Capital of the Romans, Byzantine and Turkish Ottoman empires, this dome studded city is full with charm of old bygone monuments, ancient squares and streets, excellent eating joints and a length of modern buildings.

Must See:
There are endless numbers of monuments to be seen here, and every stone on very streets has an epic tale to tell of battles fought and glories lost. The famous Hagia Sofia towers over the city, with its enormous dome and incredibly tall minarets. Other famous sites include Topkapi Palace, Sultanahmet Mosque, Galata Tower, and the Galata Whirling Dervish Hall. In fact, the entire Bosphorus is lined with numerous waterside palaces, which are all worth visiting. A boat tour will be most rewarding. Also visit a hamam, a Turkish bath, at least once on your vacation there. Other must visits include the Egyptian Spice Bazaar, Rumeli Fortress, Beylerbeyi Palace, Hippodrome, Camlica Hill - the highest point of Istanbul that provides a panoramic view, and the Dolmabahce Palace.

Shopping:
Shopping is Istanbul is an experience in itself. Gazing at the stark contrast of the modern with the traditional, explore the Nuruosmaniye Gate of Grand Bazaar (Capali Carsi) browsing through jewellery, pottery, spice, leather and carpets. The bazaar is one of the largest covered markets in the world with more than 58 streets and 4,000 shops, and has between 250,000 and 400,000 visitors daily! Built between 1455 and 1461by Sultan Mehmed, the bazaar contains two sections - domed masonry structures built for storage and safe keeping.

The Spice Bazaar/ Egyption Bazaar (Misir Carsisi) is the second largest covered shopping areas in Turkey an attributes its name to Egypt from where the spices were initially imported. In the Byzantine period, the Spice Bazaar was also the centre of corn trade.

Eating:
Turkish cuisine is considered one of the richest and oldest cooking traditions in the world! The authentic Istanbul cuisine is an outcome of the cuisine of Jews, Greeks and Armenians who were an integral part of Ottoman society. Beginning with soups, a traditional Turkish cuisine is a heady cocktail of soups, appetizers, wholesome meals, desserts and distinct drinks.

The exclusive Turkish food is a fine combination of wraps with fillings – the classical wrap is meat or rice wrapped in vine, cabbage or collard leaves although lettuce, nut, chestnut, cherry and sometimes violet leaves. There are as many as 15 variants of wraps as of today! There is an a rich variety of meat dishes in the form of grills, fried meats, kebabs, stews cooked in a crock or a pan.

Main Languages: Turkish, Kurdish, Arabic, Armenian and Greek. English is spoken in the touristy places.

When to Go: September, when the city experiences Spring.

Local Transport: Istanbul is blessed with a good network of transport system. Besides bus, you can travel in a tram, ferry, cabs etc. Try buying an Akbil pass, a pre-buying ticket and avoid those smelly long queues waiting for public transport.

Athens by Night tour with dinner and folk dances on seat-in-coach basis

Half-day city tour with visits to Byzantine Hippodrome, Blue Mosque and Grand Covered Bazaar (closed on Sundays and national holidays)

Bosphorus Cruise along the shores of Europe and Asia and Spice Market (closed on Sundays and national holidays).

Services of an English-speaking guide

Transfers in AC vehicles

Terms and Conditions

The 3rd person sharing the room is provided with an additional mattress or a rollaway bed in all places

Maximum of 3 persons allowed in a room

The applicable Rate of Exchange for initial payment/booking amount shall be determined by the prevailing rate on the date/day of booking and balance payment will be charged as per the prevailing rates on that particular day

Tips & gratuities not included in the tour price

The taxes and visa charges mentioned are as on date and in the event of any changes may be amended

Any further increase in the airfare due to an increase in the fuel Price, change in Government regulations, taxes, etc, charged by the airline will be borne by the passengers. Right Travels Inc. will not be responsible for the same

Any increase in the rate of exchange leading to increase in surface transportation and land arrangements which may come into effect prior to departure

The package does not include any expenses of personal nature such as laundry, wines, mineral water, food and drinks and other things not mentioned in our itinerary

The departure hubs are Delhi and Mumbai only. The surface transport /train etc for passengers joining to these departure hubs from any other city is not included

Peak season surcharges are extra

Remarks

All prices quoted per person on twin sharing basis in Indian Rupees. Rates are applicable for a minimum of two (2) persons travelling at one time. Rates valid for Indian Nationals only

Rates subject to change without notice depending on currency fluctuation.

Rates are based on Standard category of rooms.

Rates not valid during conventions and special events.

In case carrier is Air Asia, package price does not include charges for checked baggage and meals.

Destination Information

ABOUT THE TERRITORY:
Turkey, known officially as the Republic of Turkey is a Eurasian country located in Western Asia (mostly in the Anatolian peninsula) and in East Thrace in Southeastern Europe. Turkey is bordered by eight countries: Bulgaria to the northwest; Greece to the west; Georgia to the northeast; Armenia, Azerbaijan (the exclave of Nakhchivan) and Iran to the east; and Iraq and Syria to the southeast. The Mediterranean Sea and Cyprus are to the south; the Aegean Sea is to the west; and the Black Sea is to the north. The Sea of Marmora, the Bosphorus and the Dardanelles (which together form the Turkish Straits) demarcate the boundary between East Thrace and Anatolia; they also separate Europe and Asia

Turkey is one of the six independent Turkic states. The vast majority of the populations are Muslims. The country's official language is Turkish, whereas Kurds and Zazas, who constitute 18% of the population, speak Kurdish and Zazaki languages
Turkey is a democratic, secular, unitary, constitutional republic with an ancient cultural heritage. Turkey has become increasingly integrated with the West through membership in organizations such as the Council of Europe, NATO, OECD, OSCE and the G-20 major economies. Turkey's location at the crossroads of Europe and Asia makes it a country of significant geostrategic importance. Given its strategic location, large economy and military strength, Turkey is a major regional power

RELIGION:
Turkey is a secular state with no official state religion; the Turkish Constitution provides for freedom of religion and conscience. Islam is the dominant religion of Turkey; it exceeds 99% if secular people of Muslim background are included. Research firms suggest the actual Muslim figure is around 98%, or 97%

The history of the major religions is inextricably mixed with the history of Anatolia. Both have developed and advanced together. Early Paganistic ritual slowly gave way to Christianity, only to be replaced by the Islamic faith of the invading Selcuks. The legacy of this religious past is scattered throughout Anatolia, from the ruins of temples dedicated to Zeus and Athena to the Mevlana Tekkesi of Konya. Turkey is visited by thousands of religious pilgrims from all corners of the world every year,

Islam, which means submission to God, developed from the divine revelations made to the Prophet Muhammad (570-632 AD). Muhammad was born into the Kuraish tribe in Mecca and God's revelations to him were recorded in the 114 suras (chapters) and 6,236 ayets (verses) of the Koran. It provides the basis for legal and judicial systems and prescribes a pattern of daily individual and community living. Supplementing the Koran is the Sunna, which developed from the traditions, moral
sayings and parables of Muhammad (Hadis), and on which much of Islamic common law is based.
The Arabs of Persia converted the nomadic Central Asian tribes from the Shamanism of their ancestors to Islam. The Selcuks were responsible for converting large numbers of the native peoples of Anatolia. Today, although modern Turkey is a secular republic, Islam is the religion of 98% of the population of Turkey.
The main division in Islam is between Sunni and Shiite Muslims. The Shiites believe that Ali, Mohammed's cousin and son-in-law, and his successors were divinely ordained caliphs. Although they believe in the Prophet Muhammad and the Koran, their religious practice varies substantially from that of the Sunnis. The majority of Muslims in Iran and Southern Iraq are Shiite. In Turkey, the majority are Sunni.

Religious Beliefs:
Islamic tradition, ideology, and ritual are very important. About 98 percent of Turkey's citizens are nominally Muslims, of whom about 80 to 85 percent are Sunnis of the Hanafi school and 15 to 20 percent are members of Shiite sects (mostly Alevi). Turkish Muslims recognize the standard Islamic creed and duties, but only the most religious fast or make a pilgrimage to Mecca. Four percent of Turks identify themselves as atheists, and 4 percent as agnostics.
For most Turks, Islam plays an important role in rites of passage: naming shortly after birth, circumcision for boys, marriage, and funerals. The state controls religious education and most religious personnel by supervising the schools that train Sunni imams and certifying imams as state employees who work in community mosques.
In recent decades, a revival of fundamental Islam has been supported by about 20 percent of the population. A small proportion of the population participates in Sufi orders and brotherhoods.
The most important events in the Turkey's Islamic calendar are Ramazan , the lunar month of fast; Kadir Gecesi (Night of Power), the twenty-seventh day of Ramazan , when Mohammad was appointed the messenger of Allah; Sheker Bayram a three-day national holiday at the end of Ramazan in which people exchange visits and candy; and Kurban Bayram (Feast of Sacrifice), a four-day national holiday held during the lunar month of Hajj (Pilgrimage) to commemorate Abraham's willingness to sacrifice Isaac. As many as 2.5 million sheep have been sacrificed in Turkey on this holiday; most of the meat is shared with neighbors and donated to the poor.

CULTURE:
Turkey has a very diverse culture that is a blend of various elements of the Oğuz Turkic, Anatolian, Ottoman (which was itself a continuation of both Greco-Roman and Islamic cultures) and Western culture and traditions, which started with the Westernization of the Ottoman Empire and still continues today. This mix originally began as a result of the encounter of Turks and their culture with those of the peoples who were in their path during their migration from Central Asia to the West.

Turkey is a secular, constitutional republic established in 1923, following the fall of Ottoman Empire after World War I. In spite of its close relations with the east, Turkey exhibits a great degree of western influence. 6 percent of the world’s Muslim population lives in Turkey. Though 99 percent of Turkish population is Islamic, the constitution has proclaimed Turkey as a secular state. The people are given complete freedom to choose their religious beliefs. However, Islam exerts a great influence over the culture and life at Turkey. A moderate sort of Sunni Islam remains the unofficial religion of the state. The state appoints Imams to oversee the activities of mosques and Koran schools.

It is also important to realise that Turkey is a country undergoing radical changes, and has been for the last century. Urbanisation and migration from the troubled east to the more developed west are changing the character of the towns and the rural areas and bringing a truckload of social problems with them.

CLIMATE:
The coastal areas of Turkey bordering the Aegean Sea and the Mediterranean Sea have a temperate Mediterranean climate, with hot, dry summers and mild to cool, wet winters. The coastal areas of Turkey bordering the Black Sea have a temperate Oceanic climate with warm, wet summers and cool to cold, wet winters. The Turkish Black Sea coast receives the greatest amount of precipitation and is the only region of Turkey that receives high precipitation throughout the year. The eastern part of that coast averages 2,500 millimeters annually, which is the highest precipitation in the country.
The climate is mild in the coastal regions due to the influence of the sea. The central regions are sealed from the sea by the Northern Anatolian Mountains and the Taurus Mountain Range and demonstrate characteristics of a continental climate.

The Mediterranean and Aegean coastal regions up to an altitude of 800 m inland are characterized by the Mediterranean climate. In this climate summers are hot and arid while winters are mild and rainy. Annual rainfall is about 1000 mm in some places but considerably less in others. Frost and snowfall - except for high mountain regions - are rare.
The Black Sea climate occurs in the northern regions of Turkey especially on the mountain ridges facing the sea. The summer is less hot than in the Mediterranean region. The winter is colder than in the south. Occasionally there is frost, fog and snow. The main characteristic of this climate is that it rains winter and summer due the precipitation of the humid weather from the Black Sea. The region has the highest rainfall in Turkey with Rize province, for instance, getting 2200 mm.

The continental climate is seen in regions distant from the sea and surrounded by mountains. Central Anatolia, Eastern and Southeastern Anatolia and the inland of Thrace are in this category. Temperature differences between night and day and summer and winter are sharp, and rain is relatively infrequent. Winters are long and cold with heavy snowfall while summers are short but hot. Eastern Anatolia is the region most exposed to this climate because the high mountains result in more precipitation. The rainiest season in Central Anatolia is spring, in Southeastern Anatolia, winter. While Southeastern Anatolia receives relatively more rain, it is threatened by desertification due to high heat and evaporation.

LANGUAGE:
The Turkish language is not an Indo-European language. It belongs to the Altay branch of the Ural-Altay linguistic family. The languages of this family are called Altaic because they are believed to have originated in the high lands around the Altay Mountains of Central Asia. More than 90 percent of all contemporary speakers of Altaic languages speak a Turkish language. The peoples of this region led a nomadic life. Turks, too, for centuries being nomads, took their language along whereever they moved. The Turkish language now stretches from the Mongolian lands and China to the present day Turkey. The far eastern border of the language now is where once the Turkish people have originated from. The Turkish language at present is being heavily spoken in the following countries and regions: Turkey, Northern Cyprus, Azerbaijan, Turkmenistan, Ozbekistan, Turkistan, Kazakistan, Kirgizistan, Tajikistan and so on.

The language being spoken in Turkey now is accepted to be the standard Turkish and it is the descendant of Ottoman Turkish and its predecessor, so-called Old Anatolian Turkish, which was introduced into Anatolia by the Seljuk Turks in the late 11th century AD. It basically differs from that of other Turkic origin groups in dialects and accents.

In the period of the Ottomans, many loanwords penetrated into Turkish, and their influence on the present day Turkish spoken in Turkey can be easily traced. As you can find in the Ataturk section to clean Turkish from foreign words, Mustafa Kemal Ataturk made changes in the language and adopted a Latin based alphabet instead of Arabic script in 1928. Now the Turkish alphabet has 29 letters, 8 of which are vowels and 21 are consonants. The Turkish language is written phonetically which means every letter is uttered while reading.

CUISINE OF TURKEY:
A meal out will usually start with a selection of mezes -- appetizers -- from an enormous and very colourful platter brought to your table by the waiter. Cold mezes include stuffed mussels (midye dolma), humus, pureed aubergine salad (patlican salatasi), stuffed vine leaves (yaprak dolma) and Circassian chicken (cevizli tavuk). Among the selection of hot mezes are usually borek, (thin layers of flaky pastry stuffed with cheese, meat or spinach), sautéed lamb's liver with onions and kalamari.

Salad lovers will find a variety of unusual, spicy herbs appearing along with the standard tomato and cucumber, especially in the south. Roka is a bitter herb, which translates as rocket in English, and you may also find spiky dereotu (bitter cress), nane (fresh mint) or even kuzu kulla (sorrel). A spinachy-textured vegetable frequently served in garlic-yogurt is called semizotu, known to us as purslane.

Main courses:
Main courses are generally fish or meat kebabs, though this word is used in a much wider sense than generally understood in the West. The spices and herbs used to delicately flavor the meat varies from region to region. Guvec dishes are delicious casseroles cooked in earthenware pots. Et sote, a kind of goulash, is very good, as is coban kavurma. The eating of fish has an elevated if not cult status in Turkey. It is best eaten in an open-air restaurant by the sea, preferably Anadolu Kavagi, Rumeli Kavagi or Kumkapi, always accompanied by raki, and enjoyed in the company of good friends. The choice depends on the catch of the day, and may include swordfish (kilic), bluefish (lufer), turbot (kalkan) or lobster (istakoz).

The staple of lunchtime cafeterias is ev yemek, which translates literally as home food, signifying tasty vegetable and meat-based stews. An interesting aspect of Turkish drinking culture is the all-night iskembe parlor, which serves tripe soup. It is considered medicinal after a night on the town, with crushed garlic from a bowl, red pepper, oregano and vinegar added to taste.

Desserts:
In restaurants, dessert is often a beautifully presented selection of seasonal fruits. In spring this may be green almonds and plums, generally an acquired taste for foreigners. There are strawberries in May, cherries in June, melons in July and August and apples, pears and pomegranates in autumn. Winter is the time for Turkish-grown citrus fruits and bananas.
For a wider selection of sweets try the pastane, or pudding shop, where you'll find all the traditional Turkish sweets such as lokum, or Turkish delight, baklava, kadayif, halva and asure (traditionally held to contain the forty different ingredients left in the Ark's kitchen when Noah sighted Ararat). Sutlac, or rice pudding, is also popular, as are profiteroles, best tried at Inci Pastanesi on Istanbul's Istiklal Caddesi.

Breakfast:
Turkish breakfasts are dominated by freshly baked bread, eaten with salty white cheese, olives, tomatoes, cucumbers, butter, honey, jam, and often a boiled egg. Deliciously creamy yoghurt is an optional extra. Other breakfast alternatives include pastry shops, which serve a variety of flaky pastries with cheese or meat fillings.

Drinks:
Turkey produces some excellent dry wines, both red and white, which go well with a variety of foods. Names to look out for include Villa Doluca, Kavakladere Cankaya, Yakut and Dikmen. Efes and Tuborg beers are almost always the only beers available, and both are good. A must is the local aniseed-based drink, raki, drunk with water added and called "lion's milk" by Turks. But heed this tried and tested warning well: “you must drink the raki and not let it drink you!” A meal is often followed by an espresso-sized cup of Turkish coffee, though Italian coffees are becoming increasingly popular.

For daytime and non-alcoholic alternatives, try ayran, a yogurt, salt and water mix. Freshly squeezed juices are also widely available and cheap, but best in winter when the citrus season is in full force in the South. There is also carrot juice, banana milk and sour apple juice. Strong black tea in tulip shaped glasses will be served any time you are asked to sit and wait, or go visiting, but there is also a strong tradition of herbal teas, some of which (like sage) are unusual to the western palate but very good.
Boza and sahlep are popular drinks in winter. The former is made from mildly fermented millet and tastes rather like eggnog. Sahlep, on the other hand, is served hot on ferry boats and other public places and is made from the pulverized tubers of the wild orchid. It is very sweet and comes sprinkled with cinnamon, and is the perfect companion on a cold winter’s day

CONCLUSION:
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Hotel Details

Hotel: JASON INN HOTELStar Category:City: AthensLocation
The Jason Inn is a comfy 3-Star Athens Hotel, located in edge of the up market entertainment district of Psyri. Set also on the edge of the ancient Agora and Keramikos sites and being close to the Athens City's commercial activities.